Because rice is used in so many dishes worldwide, I'd like to show a few of the varieties available at my local grocers.
1. Short grain sweet rice - glutinous or sticky rice - note the opaque grains
2. Short grain rice - sushi rice - the american varietal is calrose
3. Long grain rice - many varieties adapted to climates
4. Long grain brown rice - with bran
Several varieties of long grained rice are especially prized for the smell after cooking - Jasmine from Thailand, Basmati from India and Wehani from California. Black rice is also called forbidden rice, probably as a marketing gimmick.
Rice is husked before use. White rices also have the bran removed to prolong storage.
Rice is also used to make vinegar and wine. The most popular form of rice wine in the United States is sake, though rice wine is produced by many countries besides Japan.
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